Fish Boil

Special Thanks to Bob’s Processing for assisting with the Fishboil by packaging and storing the fish from the Pro/Am Tournament.

COUNTDOWN TO FISHBOIL

The Fish Boil is a Great Lakes culinary tradition that originated in Wisconsin. The crews on commercial vessels that were fishing for Lake Trout and Whitefish would boil some of their catch on the coal fired stove for a meal while at sea.

While today’s fish are still caught at sea, they are caught by local sportfisherman and donated to the Chapter. The overall principal of boiling the catch remains the same with the added twist of not only Trout, but also Salmon, red potatoes, onions, other side dishes and a little (or a lot, depending on your cravings) of melted butter.

The South Haven Steelheader Chapter holds its annual Fishboil during the National Blueberry Festival in South Haven, Michigan on a Saturday from 4:00 p.m. to 8:00 p.m at the Huron Street Pavilion during August of each year.

The Fishboil meal itself requires a minimum of 40 volunteers to conduct and on average those volunteers remarkably serve 900 to 1100 meals to attendees in a four hour time span.

Be sure not to miss out on this great event and get there early as supply is limited.